Sugar-Free Raspberry Lemon Cupcakes (Gluten-Free, Diabetes-Friendly, Nut-Free, Low-Sugar)
#CookingWithIsabelle
Indulge in this fresh breezing blooming season with no guilt with my fluffy flavor bursting sugar-free raspberry lemon cupcakes! A moist fluffy lemon cupcake with light yet decadent sweet and tangy raspberry frosting. ‘Almost’ too pretty to eat! Best of all? They’re gluten-free, diabetes-friendly, nut-free, and low-sugar!
Spring is here! As the weather turns warm, many trees are blossoming and early flowers start to emerge. The season of flourish energy always makes me start to crave lighter bursting flavors.
Sugar-Free Spring Cupcakes
There is nothing I love more during the lighter seasons of spring and summer then the divine combo of raspberry and lemon. From raspberry lemon bars to raspberry lemonade I just can’t get enough of this flavor during the renewing seasons.
However, most of the time many recipes and store-bought raspberry combo treats come at a sugar-laden price. What do you do if you want to celebrate the fresh season with a dreamy bursting flavor of sweet and tangy raspberry and lemon desserts?!
Well, luckily the natural flavors of raspberry and lemon don’t require all that sugar. They’re naturally vibrant and delicious flavors that can easily be designed into guilt-free delights.
That’s why I was inspired to make this recipe and share it with you today.
My raspberry lemon cupcakes are made from only wholesome natural pure ingredients and are made with no sugar.
The lemony flavor in these sugar-free cupcakes is epic. Gosh, lemony yumminess is one of my favorite flavors EVER! The lemon in these cupcakes just enhances and brightens the overall flavor. The juice contributes a wonderful tang while reacting with the baking powder providing a nice rise and zest is full of potent citrus oils strengthening the lemon flavor packing a great lemony punch.
Oooo… and heck yeah... the best part of those sugar-free raspberry lemon cupcakes is the frosting. This raspberry mousse frosting is sweet with a slight tartness, fluffy, satisfying without being too rich or overwhelming complimenting these cupcakes very nicely, and can be eaten on top of your cupcakes or on its own. It’s like a cute pink cloud of deliciousness.
And the texture of these sugar-free cupcakes is tender, soft, with a moist crumb, have a cakey texture, and are not too sour and not too sweet, just right.
If you love fruity desserts, this luscious light and airy lemon cupcake topped with a sweet raspberry frosting, bursting with fresh flavors is for you.
Sugar-Free Raspberry Lemon Cupcakes (Gluten-Free, Diabetes-Friendly, Nut-Free, Low-Sugar)
Isabelle McKenzie | March 2021
- prep time: 15 minutes
- cook time: 30 minutes
- total time: 45 minutes
Servings: 12
INGREDIENTS:
- ½ tbsp unsalted butter, melted
- 2 large egg whites at room temperature
- 3 tbsp of Meyer lemon zest (you'll need about 3 to 4 lemons)
- 2 ½ tsp liquid vanilla creme stevia drops
- 1/2 tsp salt
- ½ cup plain nonfat Greek yogurt or plain unsweetened yogurt
- ½ cup + 2 tbsp squeezed Meyer lemon juice
- ¾ cup nonfat milk
- 2 ½ cups of whole wheat flour or gluten free replacement
- 2 tsp baking powder
- ¾ tsp baking soda
For Frosting:
- softened 4 oz. light cream cheese
- 1/2 cup raspberries, frozen, thawed, and drained
- 1/2 cup heavy cream
- 1/2 tsp. vanilla extract
- 2 to 4 drops of pure liquid stevia berry sweet drops or vanilla creme, to taste
HOW TO MAKE IT:
- Coat with nonstick cooking spray or line 12 cupcake cups. Preheat your oven to 350 F. In a large mixing bowl, using a whisk (don't use a hand-held mixer or stand mixer) whisk together the egg whites, butter, salt, lemon zest, and liquid stevia. Next, add the yogurt and lemon juice, and stir until no lumps remain. Stir in the milk. Toss the flour and sprinkle the baking powder and baking soda evenly over the top of the matter in the bowl and stir until just blended together.
- Pour the batter equally between the prepared cupcake tins. Bake for 22 to 28 minutes. The center of each cupcake should feel firm to the touch. Cool in the pan for about 8 minutes and then transfer to a cooling wire rack to cool completely.
- While your cupcakes cool, make your frosting. In a stand mixer or with a hand mixer, cream the cream cheese until smooth. Add the drained raspberries and blend them together. Continue mixing and add the heavy, mixing on high until whipped. Once whipped, add the vanilla extract and stevia and blend. This recipe makes about 1 1/2 cups total. Chill until ready to frost.
- Store the cupcakes in the fridge in an airtight cake box for 3 days. You can freeze cupcakes without frosting on top.
Nutrition:
- Serving: 1 cupcake
- Fat: 6.1g
- Calories: 168
- Carb: 22.4g